This is how I made:
Fig, Mascarpone and White Chocolate Tarts
- Whizzed 250g spelt flour (half wholemeal, half white), a pinch of salt, 90g of cubed unsalted butter, grated zest of an organic lemon and 25g cardamom (caster) sugar in a food processor until mixture resembled breadcrumbs.
- Added an egg and a couple of tbsp cold water & whizzed again.
- Gathered mixture together with my hands and formed a ball. Placed it in a plastic bag and popped into the fridge for half an hour.
- Rolled the pastry to the thickness of a pound coin and cut out circles to fill ten 10cm tart tins.
- Baked at 180C for about 15 minutes until just golden. Set aside to cool.
- Quartered 4 figs and placed into a greased ovenproof dish.
- Dotted a little knob of butter over each quarter, then drizzled with a little thyme honey.
- Roasted in the oven at 180C for 15 minutes.
- Melted 100g of chopped vanillary white chocolate (G&B) in a pan over hot water. Set aside to cool a little.
- Stirred 250g mascarpone in a bowl, then added the chocolate and stirred until smooth.
- Divided the chocolate mixture between 6 of the tart cases (leaving 4 to do something else with).
- Topped with 2 or 3 fig quarters and some of the syrupy juice.
The figs were perfectly ripe (at last!) and they lent themselves well to these tarts, being fragrant and juicy. The drizzle of thyme honey gave an intriguing Mediterranean top note and was the first taste encountered before biting into the cream tarts. The pastry was enhanced by the lemony zing which combined well with the sweet cream filling. All of the flavours married together extremely well and it was very hard to resist polishing them off at one sitting.
I am sending these off to Javelin Warrior's Made with Love Mondays where everything has to be made entirely by scratch.